Hasselback Purple Sweet Potatoes

These Hasselback Purple Sweet Potatoes are perfectly roasted with an infused olive oil, which results in a crisp skin and a moist and tender potato. They are finished with a delicious glaze made from the infused olive oil, garlic, fresh ginger, fresh rosemary, and honey. The flavor combination of this sweet and savory glaze is perfect for these Okinawan sweet potatoes, but pairs well with regular sweet potatoes, too!

To learn how to make this delicious and impressive Hasselback potato recipe, see the printable recipe card below or take a look at the recipe video. To learn about the health benefits of this Okinawan sweet potatoes recipe, visit the Pimp My Recipe section in my Blog Comments & Tips below.

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RECIPE

(Printable recipe card below.)

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Side Dishes, Vegetarian, Vegan, Dairy Free, Gluten Free, Entertaining

American, Swedish

Servings: 4

Author: Prep My Recipe

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HASSELBACK PURPLE SWEET POTATOES

These Hasselback Purple Sweet Potatoes are perfectly roasted with an infused olive oil, which results in a crisp skin and a moist and tender potato. Finished with a delicious sweet and savory glaze, the flavor combination is perfect for these Okinawan sweet potatoes, but pairs well with regular sweet potatoes, too!

Prep Time: 15 MinBaking Time: 1 HourTotal Time: 1 H & 15 M

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Ingredients

• 2 large purple sweet potatoes (see Note #1)
• 5 large garlic cloves, divided
• 1 inch fresh ginger root, thinly sliced
• 1 teaspoon ginger root, freshly grated (see Note #2)
• ¼ cup extra virgin olive oil
• 2 sprigs fresh rosemary, divided
• 1 teaspoon extra virgin olive oil (for greasing)
• ¾ teaspoon kosher salt, divided
• 1 ½ tablespoons honey (or pure maple syrup, or agave)
• 1 pinch Maldon sea salt flakes (optional)

Instructions

1. Rinse the sweet potatoes, and scrub them thoroughly with a vegetable scrub brush until completely clean. Pat them dry with paper towels, and set aside.
2. Smash two large garlic cloves with a large chef’s knife, then remove and discard the skins, and set aside. Peel and mince the remaining three garlic cloves, and set aside. Thinly slice ginger, and set aside 8 slices. Using a Microplane grater, finely grate fresh ginger, cover with plastic wrap, and set aside.
3. To a small saucepan (2 quart), add ¼ cup olive oil, smashed garlic cloves, sliced ginger, and one 5 inch sprig of rosemary. On low heat, stirring occasionally, bring to a simmer (about 3-4 minutes), and simmer for 1 minute (do not let garlic or ginger brown). Remove from heat, and let rest for 5 minutes. Strain olive oil, and reserve 1 ½ tablespoons of infused oil, and add to a small cup or bowl, and set aside. Add the remaining strained oil back into the saucepan, and set aside (off heat).
4. Place oven rack in the center of the oven, and preheat convection oven to 400°F (or conventional oven to 425°F). Line a baking sheet pan with parchment paper, and brush 1 teaspoon olive oil on parchment, and set aside.
5. Cut off and discard thin ends of each potato. With the tip of a vegetable peeler, remove any sprouts from the potatoes.
6. Put one potato in the center of a large cutting board, place Hasselback Chopping Sticks (½ inch) lengthwise on each side of the potato (see Note #3), and secure on both sides. Holding the potato and sticks with one hand, starting from one end of the potato, carefully cut ¼ inch even slices stopping ½ inch from the bottom (do not cut all the way through). Slice about half the potato, and turn the potato around to the other side, slicing from the middle to the end (this technique makes it more secure when slicing), making sure the bottom is still intact. Repeat process with other potato.
7. Set potatoes on the prepared baking sheet, spacing them apart. Brush 1 tablespoon of the reserved infused olive oil all over potatoes (including bottom and ends), gently dripping down in between slices. Sprinkle with ½ teaspoon kosher salt, place 1 rosemary sprig on the baking sheet in between the potatoes, and bake uncovered for 20 minutes.
8. Remove baking sheet from oven. Using a fork, gently fan out each slice (they will only separate slightly), and brush remaining 1 tablespoon infused olive oil in between each slice. Return to the oven, and bake for another 35-40 minutes.
9. During the last 5 minutes of baking, heat the remaining infused olive oil in the saucepan on low. Once hot, add minced garlic, grated ginger, and remaining ¼ teaspoon kosher salt, and sauté for 30 seconds (until fragrant - do not brown). Add honey (or pure maple syrup, or agave - mixture will bubble up), and quickly whisk until combined and honey is dissolved. Remove glaze from heat.
10. Remove potatoes from oven, and test for doneness by inserting the tip of a knife into the center of one of the middle slices (potatoes should be buttery-soft). Pour on hot glaze, brushing all over and in between slices. Return to the oven for 2 minutes (see Note #4). Sprinkle with Maldon sea salt flakes (optional). Serve hot, with pan juices spooned over the potatoes.

Notes

1. Although purple sweet potatoes (Okinawan sweet potatoes) were used for this recipe, you can use regular sweet potatoes as a substitute. 
2. If using organic ginger root, there is no need to remove the peel. If not organic, I recommend peeling the ginger root before slicing and grating. 
3. Although you can use a fancy Hasselback potato prep set to cut the potatoes, I find Hasselback Chopping Sticks (½ inch) work just as well as a guide (contact me for details), and they are easier to store. In my opinion, regular wooden chopsticks are too thin and taper, making it difficult to get even slices, and you can easily slice all the way through to the bottom.
4. You can serve immediately after glazing the potatoes, or you can return them to the oven to “bake in” the glaze for 1-2 minutes. Just keep an eye on the garlic and ginger to make sure it doesn’t burn. 
5. Makes 4-6 side dish servings (or 2 main dishes). 

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Nutrition Facts

Calories

305.77

Fat (grams)

14.62 g

Sat. Fat (grams)

2.03 g

Carbs (grams)

42.34 g

Fiber (grams)

5.25 g

Net carbs

37.09 g

Sugar (grams)

13.66 g

Protein (grams)

2.97 g

Sodium (milligrams)

227.25 mg

Cholesterol (grams)

0 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Optional sea salt flakes are included in the nutritional calculations. 

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SERVING

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VIDEO

How to Make these Hasselback Purple Sweet Potatoes!

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Blog Comments & Tips

A vibrant and delicious side dish!

Hasselback Purple Sweet Potatoes are not only delicious, but they are incredibly healthy. Also known as Okinawan sweet potatoes, these deep purple sweet potatoes are basted with an infused olive oil, which results in a crisp skin and a moist and tender potato. After being perfectly roasted in the oven, they are finished with a delicious glaze made from the infused olive oil, garlic, fresh ginger, fresh rosemary, and honey. This easy recipe can also be made with regular sweet potatoes, too!  This side dish recipe for four can also be served as a plant based hearty main dish for two, when accompanied with seasoned chickpeas.

Okinawan purple sweet potatoes are nutrient rich and packed with various health benefits. Here are just some of the health benefits of these purple sweet potatoes:

• Antioxidants: These sweet potatoes contain anthocyanins. These powerful antioxidants play a crucial role in reducing oxidative stress and inflammation. Some studies suggest that the anthocyanins and other compounds found in purple sweet potatoes may have anti-cancer properties. The antioxidants in Okinawan purple sweet potatoes, specifically vitamin C, can contribute to healthier skin by promoting collagen production and protecting against the effects of aging and sun damage.

• Anti-Inflammatory: The anthocyanins and other phytonutrients in Okinawan purple sweet potatoes have anti-inflammatory properties, which may contribute to reducing inflammation in the body and lowering the risk of chronic diseases.

• Nutrients: These sweet potatoes are a good source of vitamins and minerals, including vitamin C, vitamin A, manganese, and potassium, which play a vital role in immune function, vision, bone health, and more.

• High in Fiber: The high fiber content in these sweet potatoes can promote a healthy digestive system. 

• Heart Health: The high levels of anthocyanins and fiber in these sweet potatoes can contribute to heart health by helping to lower blood pressure, reduce cholesterol levels, and improve overall cardiovascular function.

• Blood Sugar Regulation: Despite being sweet, Okinawan purple sweet potatoes have a relatively low glycemic index. Compared to some other carbohydrate-rich foods, they cause a slower rise in blood sugar levels.

How do you ensure the best results from this recipe?

My 5 tips to making perfectly roasted Hasselback Purple Sweet Potatoes:

1. Use organic produce for this recipe. Fresh garlic, ginger, and rosemary are the key flavors in this recipe, and organic produces the best results.

2. Make sure you cut ¼ inch even slices from end to end of each potato. For these larger sweet potatoes, you will need to stop ½ inch from the bottom to leave the shape of the potato intact. Use a cutting guide. In my opinion, regular wooden chopsticks are too thin (¼ inch or less) and they taper, making it difficult to get even slices. For a large potato, ¼ inch is too little as a base and you can easily slice all the way through to the bottom. Although you can use a fancy Hasselback potato prep set to cut the potatoes, I find these Hasselback Chopping Sticks (½ inch) work just as well as a guide, and they are easier to store (contact me for details).

3. It’s important to use infused olive oil that has been strained of all the bits of garlic, ginger, and rosemary. The reason why I don’t add minced garlic or ginger at this stage is because they roast uncovered for about 1 hour, which would mean the garlic, ginger, and rosemary would burn and impart a bitter taste into the potatoes. 

4. Although it may seem redundant to make infused olive oil and then add some of the same ingredients back into the olive oil for the glaze, adding the minced ingredients to the infused olive oil creates the most wonderfully intense flavor that is absorbed into the potatoes immediately after roasting. 

5. For best flavor, make the glaze during the last 5 minutes of roasting. And, use a whisk to make sure the honey is emulsified into the oil. 

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Make Ahead Preparation: Although the potatoes and glaze should not be made ahead of time, for a quick and easy preparation you can make the infused olive oil up to 2 days ahead of time. Just refrigerate until about 30 minutes prior to roasting the potatoes. For the best flavor, it’s important to make the glaze during the last 5 minutes of roasting the potatoes.  

• Make it with Butter: I don’t recommend basting the potatoes with butter as they are roasting, as it will burn. However, you can whisk in 1 tablespoon of butter to the hot glaze, which will add a creaminess when poured onto the roasted potatoes. 

• Make it Regular Sweet Potatoes: Just swap out the purple sweet potatoes with 2 large sweet potatoes. They will have a slightly different flavor, but will still be delicious! Regular sweet potatoes pair well with the flavors in the infused olive oil and the glaze. 

• Bake in the Glaze: You can serve immediately after glazing the potatoes, or you can return them to the oven to “bake in” the glaze for 1-2 minutes. Just keep an eye on the garlic and ginger to make sure it doesn’t burn. 

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: For even cooking, remember to use a guide and cut ¼ inch even slices in the potatoes. Hasselback Chopping Sticks (½ inch) work great (contact me for details).

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Adapted from the Purple Hasselback Sweet Potatoes recipe by Emilie Eats. I used the premise of this recipe, but used fresh rosemary, garlic, and ginger, and less oil. The cooking process was a bit different, as I roasted these Okinawa sweet potatoes uncovered to give them a crispy skin.

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